With Earth Day right around the corner, I’m making a conscious effort to think about my impact on this amazing earth of ours. I grew up in a family who recycled religiously, reused sour cream containers (and sugar bags for lunch bags – which was SO embarrassing!) and even composted. So at a young age, it was instilled in me that leaving as little of footprint as possible was of the utmost importance.

These days, I make the best effort I can to reuse, reduce and recycle. (And I’m proud that I’ve almost kicked my plastic water bottle habit!) But there is always room for improvement and that’s what is important to look at. In the coming months, my goal is to buy more local food – preferably straight from the source through a CSA membership or more frequent visits to the farmer’s market.

So why the plant-based recipes? It seems that every spring, I’m drawn to more plant-based foods and less meat. The term ‘plant-based eating’ has been growing in popularity but the phrase is a bit confusing – and I think that’s the idea. The short explanation is that it’s a vegan diet (while some may consume a limited amount of animal products like eggs or dairy) and it seems to me that it’s a vegan diet without the vegan junk food and without the (sometimes polarizing) vegan label. It’s real, whole, unprocessed food – full of plants – and most of the time it’s beautiful. (Learn more about plant-based diets here.)

But it’s not just about me. (Wait, what?!) A diet with more plants and less meat helps to reduce our ecological footprint (animal products require a lot of land, water and resources). As Mr. Pollan so wisely tells us, “Eat food. Not too much. Mostly plants.” And also? It’s delicious. Here are 5 plant-based (ok, vegan!) recipes that are so tasty and gorgeous that even the most stubborn of carnivores won’t miss the meat.

5 Plant-Based (Vegan) Recipes

1. This Vegan Green Chili Mac and Cheese has been on my list of recipes to make since…the first time I laid eyes on it. And while we typically think of mac and cheese falling into the junk food category, this cheese, made with cashews, is anything but. (image & recipe via Minimalist Baker)

3. Herby, Peanutty, Noodly Salad is just that. This colorful salad is filled with fresh veggies and nutritious buckwheat noodles for a meal that screams spring to me. This post also gives some great insight on not giving yourself a vegan label and I pretty much love it. (image & recipe via Eating for England)

4. These Not-So-Sloppy Tempeh Joes made such a satisfying lunch, I’ve got to make them again soon. Don’t be put-off by the steps and ingredients, it’s worth it! In fact, I’d recommend doubling the recipe. (image & recipe via Chickypea)

5. No matter the label, almost all of us love dessert and I think that Banana Split Ice Cream Pie is the perfect way to end things. (Both a meal and this post.) I mean, bananas are roasted and then turned into banana ice cream which is laid into an almond flour crust and topped with coconut whipped cream and chocolate sauce. Come on! (image & recipe via The First Mess)

I know I should probably say that kale or swiss chard or something with an insane amount of antioxidants is my favorite vegetable but if I had to name a favorite – and only one favorite vegetable – it would be haricot verts. (And not green beans, haricot verts.)

If you aren’t familiar with haricot verts, they are a thinner, more delicate, and some say more flavorful, french green bean.

Basically, I LOVE THEM!!!!

We eat them every week. And typically prepare them the same way: lightly steamed and then sautéed in a bit of olive oil, garlic, red pepper flakes and salt & pepper. But sometimes I switch it up.

These haricot verts, are lightly steamed and tossed with a shallot vinaigrette and can be eaten warm, chilled or at room temperature. They are delicious and I love that they can be made ahead of time.

Serve them alongside a protein for dinner and get ready to fall in love with haricot verts!

It’s actually inspired this updated post about Amazing Grass (affiliate!). SO many people come to my blog by searching “amazing grass” “amazing grass flatulence” “amazing grass meal” “amazing grass gas” “is amazing grass any good?” (I’m serious with all of these!) And the original post needed some updating. So it was time for a revamp and full review on the full Amazing Grass product line.

I set off to Whole Foods (West Hollywood!) and picked up every single Amazing Grass powder they had.

And then we drank a lot of greens. Going into this, my favorites were the plain wheat grass and original and it remained that way throughout the tasting. I prefer to mix the greens with a few ounces of water and a splash of orange juice while Richie preferred some of the flavored varieties. In all honesty, I found all of the flavors too fake and artificial-tasting so it all depends on your personal preference.

Nutritionally speaking, I think greens like this have a time and a place, especially if it is difficult to get the recommended fruits and veggies in on a daily basis. I’ve used them when I’m traveling or when eating vegetables isn’t always easy and in that sense, I think they are great! If they are in addition to a veggie-filled diet, more power to you. If you eat great and hate them, don’t feel bad! If they cause you gas, I would probably skip them. Different bodies digest things differently and if yours isn’t a fan, listen to it!

Flavor:

The Wheat Grass variety was in my top two favorites but Richie thought it was “awful,” even though he likes fresh wheat grass! (I think the gritty texture is the reason.)

The Original is still my favorite and the one I would buy first (I would also buy the wheat grass).

The Pineapple Lemongrass was probably Richie’s favorite of the flavored varieties. I didn’t love it, but liked it more than most of the other flavors.

Lemon-lime was also one that Richie didn’t mind too much, not surprisingly, it reminded me of flat sprite – not in a good way.

We couldn’t tell a ton of difference between the berry varieties…

…but did prefer the Raw Reserve a little more. I also like that it is made with E3Live which is an amazing algae supplement.

We were both terrified to drink the chocolate greens. Because…well, chocolate + greens? But, surprisingly, this was my favorite of the flavored versions. Richie didn’t agree and his only comment was, “Gross.”

I’ve been doing fewer and fewer product reviews, but sometimes I come across something, or something comes across my inbox and I’ve just got to try it – and subsequently – share it with you all!

I’m definitely a savory/salty snacker and when the afternoon rolls around, its not sweets that I’m craving. Truthfully, I usually want cheese but I definitely don’t bring cheese to work with me. (That would NOT be a good idea). Ideally I’ll have something a little salty and hopefully crunchy.

Journey Bars are essentially a savory “granola/nutrition” bar with flavors like Coconut Curry, Pizza Marinara, Rosemary, Parmesan Romano and Hickory BBQ. They are made with grains like oats, buckwheat, flax, amaranth, and definitely fit the bill for a delicious, crunchy, savory and healthy afternoon snack.

there was a bit more protein in them, although I know that would affect the flavor/taste (in a perfect world!)

they were in thinner pieces (I guess more like crackers) but I guess that defeats the purpose of a “bar”

Want to try Journey bars yourself?

Comment below on your favorite savory snacks and I’ll choose two winners on Sunday July 1st.

(For extra entries, you can tweet about the giveaway – “I want to try @journeybar from @nutritionisteat http://www.anutritionisteats.com/?p=10728″ , like them and me on facebook, and then enter a separate comment letting me know you did so for each additional entry) US Shipping addresses only, please!

Hi, I’m Emily

I love simple, delicious food that happens to be healthy. And that's what I share here! My husband and I live in Los Angeles (but are both from the Midwest) and I work at an anti-hunger nonprofit. Read More…